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There’s something about spring that calls for fresh blooms, pastel colors, and desserts that feel as joyful as the season itself. This Royal Purple Velvet Cake is exactly that kind of dessert—vibrant, elegant, and decadently soft.
Springtime always meant open windows, lilac-scented air, and the hum of baking in my grandmother’s kitchen. She was never one to go for plain desserts—everything had a flair. That’s where the idea of a Royal Purple Velvet Cake was born. Purple was her favorite color, a symbol of royalty, creativity, and joy. Baking this cake isn’t just about indulging in something sweet—it’s about sharing a story, a moment, and a splash of seasonal charm.
Whether you’re planning a special event or just want a stunning centerpiece for Sunday brunch, this cake delivers.
Table of Contents
Why You’ll Love This Royal Purple Velvet Cake
- Rich and Moist: Buttermilk, cocoa, and oil come together for a moist, tender crumb.
- Eye-Catching Color: A stunning royal purple that makes any occasion feel luxurious.
- Creamy Frosting: Classic cream cheese frosting that balances the sweetness perfectly.
- Perfect for Spring: Ideal for Easter, baby showers, and seasonal birthdays.
📝 Ingredients you will need for Royal Purple Velvet Cake
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp purple food coloring (gel or liquid)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz cream cheese, softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions For Royal Purple Velvet Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment circles.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth and well-blended.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix just until smooth—do not overmix.
Step 5: Bake
Divide the batter evenly between the pans. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Allow cakes to cool in pans for 10 minutes. Then remove and cool completely on a wire rack.
Making the Cream Cheese Frosting
- Beat the butter and cream cheese together until smooth and fluffy (about 2–3 minutes).
- Gradually add powdered sugar, 1 cup at a time.
- Mix in vanilla and salt until fully incorporated and smooth.
How to Achieve the Creamiest Frosting
To take your frosting from good to great:
- Room Temperature Ingredients: Always start with butter and cream cheese at room temperature to avoid lumps.
- Whip Time: Beat your frosting for a solid 4–5 minutes. This introduces air and makes it cloud-light.
- Flavor Boosters: Try a dash of almond extract or a touch of lemon zest for a bright twist.
Decorating Tips
Classic Ideas:
- Pipe frosting in swirls or rosettes
- Add pearl sprinkles or edible glitter
Creative Spring Decorating Ideas:
- Lavender Sugar Crystals: Sprinkle the top with colored sugar for sparkle.
- Pastel Layers: Divide batter into varying shades of purple for an ombré surprise.
- Drip Glaze: A white chocolate ganache glaze over the top can give a luxe finish.
Baking Tips
- Color Intensity: Gel food coloring gives the most vibrant hue without thinning your batter.
- Natural Option: Use a mix of blueberry and beet juice for a plant-based purple alternative.
- Moisture Tip: Don’t skip the buttermilk—it reacts with the vinegar and soda to give the cake its fluffy texture.
Serving & Storage
Serve At: Room temperature for the best texture.
Store: In an airtight container in the fridge for up to 4 days.
Best Way to Freeze Slices:
- Frost the cake fully and let it chill in the fridge to firm up.
- Slice and wrap each piece tightly in plastic wrap, then foil.
- Store in a freezer-safe container for up to 2 months.
- Thaw in the fridge overnight or at room temp for 1 hour.
This cake pairs perfectly with Cheesecake Deviled Strawberries for a beautiful dessert spread. If you’re into cupcakes, try the Carrot Cake Cupcake Recipe or experiment with the same batter for purple velvet cupcakes using an air fryer method.
Related Recipes You’ll Love
- Explore the secret behind moist cakes like Chocolate Cake Mix with Sour Cream.
- Love rich flavors? You must try the Pecan Praline Cake.
- Want more cake mix fun? These Chocolate Crinkle Cookies with Cake Mix are chewy perfection.
- For a creamy twist, dive into the Boston Cream Pie Cupcakes.
Nutritional Info
- Calories: 420 per slice
- Yield: 10–12 slices
Frequently Asked Questions
Can I use natural food coloring instead of artificial dye?
Absolutely! You can use a combination of blueberry juice and a touch of beet juice to achieve a naturally vibrant purple. Just note the color may be more muted than artificial dyes.
Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days in advance and store them tightly wrapped in the fridge. You can also freeze unfrosted layers for up to 2 months.
What if I don’t have buttermilk?
No problem—mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Can I use this recipe for cupcakes?
Yes, this batter makes excellent cupcakes. Bake at 350°F for 18–22 minutes. It yields approximately 24 standard-size cupcakes.
Is this cake suitable for vegans?
The current version isn’t vegan, but you can substitute eggs with flax eggs, use dairy-free buttermilk (like almond milk with vinegar), and opt for a vegan cream cheese frosting.
Royal Purple Velvet Cake
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Round Cake Pans
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- as needed purple gel food coloring for vibrant color
For the Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In one bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix buttermilk, vinegar, vanilla, and food coloring.
- In a third large bowl, beat sugar and oil until smooth. Add eggs one at a time, beating well.
- Add dry and wet ingredients to the sugar mixture in alternating batches. Mix until just combined.
- Divide batter between pans. Bake for 28–32 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and salt. Beat until smooth and creamy.
- Frost, stack, and decorate however you like!
Notes
Conclusion
The Royal Purple Velvet Cake is more than just a beautiful dessert—it’s an expression of creativity and springtime celebration. With its luxurious color, velvety crumb, and tangy cream cheese frosting, it’s destined to be the centerpiece of your spring gatherings. Whether you’re honoring a tradition or starting a new one, this cake brings charm, flavor, and a little touch of royalty to your table.
Bake it, serve it, and let the compliments roll in.
